Once upon a time, I thought of powdered sugar as this elusive thing. In my mind, it was its own separate entity. Like a completely different sugar. Or a mystery. Maybe both. But then I learned much like ice and water, powdered sugar and regular sugar aren’t all that different. It’s just an altered form. And suddenly, my paleo baking/recipe creation became a lot easier!
For the purpose of today’s post, I tested this method with both maple sugar and coconut sugar. But in general, if you’re looking to figure out how to make powdered sugar from any sugar, this should work. Super simple, super quick and a handy hack that will save you when you run out mid-cookie making. Or if you’re like me and forget to check how much you actually have on hand before you start. Whoops.
Here are the rules for how to make powdered sugar: You need sugar. Pick which ever one works for you. You’re also going to need a high speed blender. A food processor would potentially work but I’ve had the best luck using my Vitamix. But be sure that no matter which appliance you use to make the powdered sugar, you let it sit for a good 30 seconds after you blend. Otherwise it’s almost the same as when you turn the mixer on high after adding flour and it goes everywhere. Give your sugar dust a chance to settle.
The ratio for granulated sugar to powdered sugar is about 1 to 1 1/8. Aka you’re going to be about 2 extra tbsps more with the powdered form. All that said, this is probably the easiest recipe ever. And one of the most useful ones. So don’t forget to tell a friend who loves a good fun fact or is always running out of powdered sugar. You’ll win the best baking friend award. It’s a rare award but special nonetheless.
How To Make Powdered Sugar
A speedy way to make powdered sugar. This works with all sugar but it's especially handy for the paleo baker!
- 1 cup coconut sugar
Add coconut sugar to your DRY blender.
Blend on high for 15 seconds or until all the sugar is powdered.
Wait 30 seconds to let the sugar dust settle.
Remove lid and enjoy! Storage in a glass container to keep moisture away.
PS. Don’t forget to subscribe to the newsletter. I’m sharing my Paleo Pop Tarts next week. And this recipe will come in very handy!
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